Honey Bee?s note: Love this salad, so to keep it fresh, I store moist ingredients in a separate container and dry ingredients in a different container or zip-lock. Mmmm, good!

Yum Yum Salad

Nadine Morrison

2 sm. pkgs. Lemon Jello

2 c. hot water

1 lg. can crushed pineapple juice

1 c .sugar

2 T. lemon juice

8 oa. Cream cheese

1 tall can evap. Milk, chilled

1 c. pecans. Chopped

1 c. grated cheese

Mix Jello and water until dissolved. Heat pineapple (and juice), sugar and lemon juice in a saucepan until sugar is dissolved, but do NOT boil. Pour into Jello mixture. Let chill until thick. Whip evaporated milk. Add to thickened Jello mixture along with grated cheese and pecans. Let chill until set.